Newton Tapioca
A dish with pearl tapioca and scalded milk at the center.
contains dairy
Ingredients
US
Metric
- 5 tablespoons pearl tapioca
- 4 cups scalded milk
- 4 tablespoons Indian meal
- ¾ cup molasses
- 3 tablespoons butter
- 1½ teaspoons salt
- 1 cup milk
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak tapioca two hours in cold water to cover. Pour scalded milk over Indian meal, molasses, butter, and salt. Cook in double boiler until mixture thickens. Add tapioca drained from water, turn into buttered pudding-dish, and pour over remaining milk, but do not stir. Bake one and one-fourth hours in a slow oven.
Nutrition (estimated, per serving)
| Calories | 488 |
|---|---|
| Protein | 9.7 g |
| Fat | 18.6 g |
| Carbs | 72.4 g |
| Fiber | 0.1 g |
| Sodium | 1040 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States